20-Min Creamy Chicken in White Wine
Tender chicken in a silky white wine and cream sauce with garlic and fresh thyme. Restaurant-quality Mexican comfort in one skillet, no long simmer required.
- Total time
- 20 min
- Servings
- 4
- Calories
- 485
- Protein
- 42g
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- ¾ cup white wine (dry)
- ½ cup heavy cream
- 1 medium shallot, minced
- 4 sprigs fresh thyme sprigs
- ½ cup chicken stock
- 1 tbsp Dijon mustard
Instructions
- 1
Pat chicken dry with paper towels. Season generously with salt and black pepper on both sides.
- 2
Heat 2 tbsp olive oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 3
Sear chicken 3-4 minutes per side without moving—edges should look golden. Transfer to a plate.
- 4
Add minced shallot to the pan, cook 90 seconds until softened and fragrant, stirring often.
- 5
Pour in white wine, scraping up browned bits, then add stock, thyme, and mustard. Stir to combine.
- 6
Return chicken to the pan, reduce heat to medium, and simmer 6-8 minutes until cooked through.
- 7
Remove from heat. Stir in cream, taste, and adjust salt and pepper. Serve immediately.
Tools you’ll need
- 12-inch skillet
- paper towels
- wooden spoon or spatula
- plate
- measuring cups and spoons
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